chili Archives | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

February 26, 2018

This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.

I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.

This Vegan Beef and Bean Chili is kicking with flavor! Packed with 3 types of beans and Beyond Meat's plant-based protein, this hearty chili satisfies!!

I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.

Vegan Beef and Bean Chili


  • 2 red bell peppers diced
  • 1 large yellow onion diced
  • 25 cloves garlic minced
  • 4 Beyond Meat Beyond Burgers
  • 1 package Beyond Meat Beefy Crumbles
  • 1 package Lightlife Fakin' Bacon chopped
  • 3 teaspoons garlic powder
  • 1/2 tablespoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons cayenne pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 ½ tablespoons Liquid Smoke
  • 1 25 ounce can crushed tomatoes
  • 12 ounces light beer
  • 2 cups vegetable broth such as Imagine's No-Chicken Broth
  • 2 15.5 ounce cans pinto beans
  • 2 15.5 ounce cans kidney beans
  • 1 15.5 ounce can black beans


  1. In a large stock pot over high heat, add 1 tablespoon of oil.
  2. Add bell pepper and onion and cook until caramelized, about 5 minutes.
  3. Add garlic and saute a minute longer.
  4. Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
  5. Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
  6. Add in the crushed tomatoes and stir for 2 minutes.
  7. Stir in beer and vegetable stock.
  8. Add beans and Liquid Smoke. Stir together.
  9. Lower heat and simmer for 30 minutes to an hour.

For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!

Please prepare an hour presentation on the two subjects listed above. I. Highlights for 2017 a. What did we achieve b. What did we learn? (Best practices and failures) c. What would we do differently and how? II. Key trends a. What are the latest trends? (Respective to your industry & functions) i. Please evaluate around luxury brands vs mass b. How could we implement efficiently and with a lean strategy?











September 19, 2017

I love my slow cooker.  It makes cooking so easy – just pour all the ingredients into the pot in the morning and have a home cooked meal in the evening without any work or fuss.  I like to break out my crock pot on those days when I have back-to-back commitments all day, and am running my kids to and from activities.  This chili is a favorite in my slow cooker. Almost all of the ingredients are from my favorite grocery store, Trader Joe’s, and spiced spiced up with some of my favorites Penzey’s Spices seasonings.


Slow Cooker Vegan Chili


  • 1 can kidney beans , drained and rinsed
  • 1 can black beans , drained and rinsed
  • 1 cup quinoa , rinsed
  • 1 14.5 ounce can crushed tomatoes
  • 1 14.5 ounce can crushed tomatoes with green chiles (Trader Joe’s)
  • 1 jar , roasted garlic Chipotle salsa (Trader Joe’s)
  • 1 15 oz package fire roasted frozen corn
  • 4 cups vegetable broth
  • 1 teaspoon garlic powder
  • 2 tablespoons Adobo seasoning (Penzey’s Spices)
  • 1 teaspoon Chili 9000 seasoning (Penzey’s Spices)


  1. Combine all ingredients in the slow cooker. Cook on low heat for 8 hours.
  2. Top with vegan sour cream, cream cheese (I love Go Veggie!) or cheese shreds. Serve over polenta slices (optional).

Slow Cooker Vegan Chili











Visit Us On TwitterVisit Us On PinterestVisit Us On GooglePlusVisit Us On YoutubeVisit Us On FacebookVisit Us On Instagram

Sign Up for The Newsletter